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+ servings
Butternut Squash Soup

Butternut Squash Soup

A recipe for butternut squash soup - smooth and with a hint of spices.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Author Renee


  • 2 tablespoons olive oil
  • 1 large onion Vidalia or sweet recommended, chopped
  • 2 cloves of garlic minced
  • 2 butternnut squash peeled and seeded
  • 64 ounces vegetable broth
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1 bay leaf
  • 1 1/2 teaspoons salt divided
  • Few grinds of fresh ground pepper
  • Juice from 1 orange
  • Splash of orange liqueur optional
  • Heavy whipping cream optional
  • Pepitas for garnish optional


  1. In a 7-quart or larger soup pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and 1/2 teaspoon of salt. Cook (sweat) the onions until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the squash, broth, ginger, nutmeg, cumin, allspice, bay leaf, 1 teaspoon salt, and pepper. Stir ingredients together and bring to a simmer over medium-high heat. Cover and turn heat to low. Cook, covered, about 1 hour until the squash is very soft. Remove and discard bay leaf.
  2. Puree using an immersion blender or in batches using a blender or food processor. Stir in the orange juice and liqueur (if using). Stir in some heavy cream if desired (about 1 to 3 tablespoons). Garnish with pepitas if desired. Serve hot.

Recipe Notes

This is a thick soup. You can add more vegetable broth or water to thin the consistency.